Best locally made bread

Technically you can’t really take this stuff home, but the only things better than the seafood at this Michelin three-star temple are the creamy pain au lait, micro-baguettes with chewy crumb and rich crunchy crust, mini-anchovy-stuffed croissants and bacon-infused bread twists made in L20’s Pavailler, a steam-injected stone-floored oven that ensures a quick airy rising crumb that doesn’t dry out.